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Daytime Tri-Cities January 5th 2011!
Recipes from January 5th show!
Norwegian Cruise
We're back from our gluten free trip on the Epic. Can I say "WOW?"
To give you a little back ground we've cruised on other cruise lines gf, primarily RCCL with success.
The gluten free experience aboard the Epic exceeded our expectations. Our Asst. Maitre D' was so wonderful to us the entire week. When we embarked, we were directed to the Manhattan Room to visit the Asst. Matire D'. After speaking with him we realized that he had already called our room and left a message for us. Also, we had a letter in our room saying that our dietary restrictions had been taken care of and they were happy to have us on board.
After speaking with the Asst. Matire D' we realized the tremendous amount of gluten free options for us. We went ahead and pre-ordered dinner for that night and breakfast the next day.
Typically when cruising, we skip the buffet lunch because we can't risk cross-contamination. The Asst. Matire D' instructed us to go to Taste where we had gf bread, Cobb Salad, Grilled Chicken, New York Strip, Hamburgers & Fries, Baked Potato and Veggies for lunch (there were 3 of us)...we were shocked that we could actually eat lunch upon embarkation!!
We ate at Taste for breakfast and lunch and the Manhattan Room for dinner. We were so full we didn't desire to eat at the buffet etc. One time I did walk up there just to check things out at the buffet. We ate at Wasabi and had sushi several times as well.
The chefs were fabulous at making our dishes gluten free and tremendously tasty. I can't tell you how special they made us feel. Nothing seemed like it was a big deal. Eating out gf is often so difficult for us, but not at all during our cruise. I asked one night about the red lentil soup to see if it was gf. Our Matire D' responded "we can make it gluten free for you." On other cruise lines we were told what things were gluten free with little or no variation. On the Epic, we were asked "what would you like for lunch?"
One night we pre-ordered the Vegetable Samosa. When it was time to be served the next night our server said, "the Vegetable Samosa is made with wheat flour, would you like something else instead?" we responded with "sure." A few minutes later the server came back and said "the chef is going to make the Vegetable Samosa with gluten free flour!" We couldn't believe how accommodating everyone was.
Off hand a few of the dishes we had were:
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Kristi is a person with Celiac Disease who provides help to others in need. Gluten Free Guru’s founder, Kristi Slaughter, received her Expert Rating Sport Nutritionist Certification.
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